Roasted Butternut Squash Soup Recipe

With fall in full swing, one of my favourite ways to warm the soul is a hot and hearty soup! This roasted butternut squash soup marries all the best flavours of the season… sweet potato, apples, nutmeg, and of course SQUASH! With a total cook time of less than 90 minutes, it’s also great for last minute company.

Serve as an appy or make it a main with some toasted crostini.

Makes approximately 8-10 cups.

Ingredients:

• 2 cloves garlic, diced
• 1/2 cup onions, diced
• 4 sweet potatoes, peeled and cubed
• 6 carrots, chopped
• 1 large butternut squash, halved
• 2 apples, peeled and cubed
• 1 tsp. cumin
• 1 tsp. nutmeg
• 1 tsp. paprika
• 1 tsp. ginger
• Salt and pepper to taste
• 3 tbsp. olive oil
• 2 tbsp. butter
• 4 cups vegetable or chicken stock
• Cheese to garnish (parmesan, feta or goat cheese)
• Cilantro to garnish

Directions:

1. Roasted Squash
2. Preheat oven to 400 degrees.
3. Rub 1 tbsp olive on cut sides of butternut squash and prick skin side with fork several times.
4. Place squash halves cut sides down on baking sheet covered with tin foil.
5. Roast squash for approx. 40 minutes or until tender.
6. Remove from oven and let cool 10 minutes.
7. Remove skin from squash.

Soup Stock

1. Heat olive oil and butter in a soup pot over medium-high heat.
2. Add spices, garlic, onions, salt and pepper.
3. Cook for 5 minutes partially covered.
4. Add stock, carrots and potatoes.
5. Cook partially covered until very tender, approx. 30 minutes.
6. Add apples and squash.
7. Puree with an immersion blender, food processor or blender.
8. Garnish with your choice of cheese & fresh cilantro
9. Serve hot!

Pro Tip: A 50/50 mix of butter and oil protects butter from burning in the pan.